The Best Apple Chutney Recipe
Apple chutney is a wonderful preserve that is especially tasty with meats such as pork. After all, pork is traditionally served with applesauce, so why not apple chutney?
Chutney also makes a wonderful gift—and if it's homemade, it's extra special. You could give jars of it to your friends and family for Christmas, or simply as a thank-you gift to someone who has done something nice for you.
Making chutney can also become a very nice business if you want to work from home. It isn't difficult to find buyers for the product, be it hotels and restaurants or customers at a local country fair or market. You will soon find that you have many regular customers who just keep on coming back for more.
- 1 wooden spoon
- 1 stainless steel or heavy-based saucepan (not aluminium)
- 1 stainless steel jam funnel (optional, but less messy)
- Approximately 6 x 450 g or 1 lb preserving jars
- Cooks muslin
- Cooks string
- 1 pair of metal tongs
- 1 ladle
- 1.36 kg (3 lb) cooking apples, peeled and cored
- 340 g (12 oz) onions
- 680 g (1.5 lb) brown sugar
- 340 g (12 oz) sultanas
- 1.30 litres (2.25 UK pints) distilled malt vinegar
- 84 g (2.96 oz) pickling spice
- 21 g (3/4 oz) salt
- 3 tsp ground ginger
- Peel the onions and chop finely.
- Slice the peeled and cored apples.
- Place apples, onions, and sultanas in the saucepan along with the vinegar and salt.
- Place the pickling spice in a piece of cook's muslin. Use cook's string to tie edges together to form a bag.
- Add the bag of pickling spice to the saucepan.
- Stew the contents of the pan gently until the apples and onion are tender.
- Remove the bag of pickling spice and add the ground ginger to the pan.
- Add the brown sugar to the pan and stir until fully dissolved.
- Bring to the boil uncovered and then lower the heat and allow the chutney to simmer and reduce for several hours until it becomes thick and glossy (a spoon run through the mixture should leave a trail that takes a second or two to disappear). Stir occasionally to prevent sticking (as the liquid reduces, you will need to stir more frequently.)
- Meanwhile, wash all of the other utensils, jars etc.
- Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven at 140 degree Celsius for about 15 to 20 minutes to sterilise.
- Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise.
- Remove jars from the oven and place the baking tray next to the saucepan of chutney.
- Use the sterilised ladle to fill each jar through the jam funnel to within about 1 cm of the top, (being very careful not to touch the inner surfaces of either the jar or the funnel to avoid contamination).
- Use the sterilised tongs to remove the lids from the boiling water and place on top of each jar. Hold the jar in a cloth and tighten the lids.
- Leave to cool overnight before tightening the lids further and labelling with the contents and the date the following day.
Store the labelled jars in a cool, dark location, such as a cellar or shed, for at least three months before eating to allow the flavours to mature. If you eat the chutney too soon, it will taste too much of vinegar.
© 2014 Cindy Lawson